I love chickpeas so much, when I was little I used to pretend to feed them to my toy horses and just eat them all myself. I thought they were the most delicious thing ever. Well, I still think they're pretty delicious, especially in this salad - with edamame, parmesan cheese and fresh basil...yum! This is a salad that's super easy to whip up last minute but is also yummy if it sits for awhile in the fridge, I always make this for quick barbecues in the summer. This salad is definitely a staple at our house and I hope it becomes one in yours too. I used canned chickpeas and frozen edamame so, although this has fresh summer flavors it can be made all year long!

Edamame and Chickpea Salad with Basil

*Serves 4-6 as a side*

30 ounces or two cans chickpeas (garbanzo beans)

16 ounces frozen shelled edamame

Juice of one lemon (2-3 tablespoons)

1/4 cup of olive oil (I love to use basil infused olive oil for this, but you don't have to.)

Heaping 1/3 cup shredded parmesan cheese

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper

1-2 tablespoons fresh chopped basil

To put your salad together start by microwaving your edamame according to package instructions, (you can find shelled frozen edamame at almost any grocery store). While the edamame microwaves drain your chickpeas and add to a bowl. Take your edamame out of the microwave and add it as well, mix the two together so they're evenly dispersed. Next, toss the lemon juice and olive oil into the salad and add cheese. Lastly, mix your salt, pepper and chopped basil into the salad, taste for seasoning and serve!

ENJOY!